Photo by Nicole Sipe
Yield: 4 dozen bite-sized cookies
- 1/2 cup butter, softened
- 3 ounces mascarpone cheese, softened
- 1¾ cups granulated sugar, divided
- zest of 2 lemons, divided
- 3 T. fresh lemon juice
- 1/2 tsp. vanilla extract
- 1/2 teaspoon salt
- 2 large egg yolks
- 2 cups all-purpose flour
Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.
In bowl of stand mixer, cream butter, cheese, 3/4 cup sugar, zest of one lemon, lemon juice, vanilla extract and salt. Cream until smooth. Scrape mix down sides of bowl. Mix in egg yolks. Add flour, and mix until just combined.
In food processor or medium-sized bowl, combine 1 cup sugar and zest of one lemon.
Use 1/2-ounce ice cream scoop to measure dough. Form into ball, and roll in sugar mixture until evenly coated. Place on baking sheet.
Bake 10 to 15 minutes, until edges are set and middle is firm. Cool, and store cookies in airtight container for up to three days.